These Paleo Tahini Cookies are chewy and so delicious! They have a wonderful nutty creamy texture with sesame seeds on the outside which gives them a slight crunch. These cookies are Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
Are you guys in full Christmas baking mode yet? Holiday baking has always been one of my favourite activities in the lead up to Christmas and I am always on the lookout for interesting new cookie flavour combinations.
Unfortunately with chocolate not allowed for anyone following the Specific Carbohydrate Diet, the flavour combinations become quite limiting. I love anything nut butter flavoured, and coconut and raisin will forever be my favourite, but I think I have finally discovered something unique and special.
Tahini cookies. To be more specific tahini and honey cookies, but tahini is the real star of the show here.
Why has it taken me so long to make these!?! They are sooooo good!
They are a soft cookie with a slightly chewy texture in the middle and sesame seed coating that give them a crunchy crust.
If you are unsure about adding tahini, an ingredient I used to only associated with hummus and middle eastern dishes to a cookie, fear not, the flavours totally work. The tahini gives the cookies a subtle nutty flavour that is perfectly complemented by the honey.
I am not a fan of overly sweet cookies and find that these are perfect. They are sweet enough to satisfy a sugar craving, while also feeling slightly healthy (at least that’s what I keep telling myself each morning when I have one or two for breakfast).
If you are looking for a fun new cookie flavour to make this Christmas, you have got to give these Tahini & Honey Cookies a try, you won’t be disappointed!
Here are a few other cookie recipes that you might enjoy…
- Hazelnut Butter Cookies
- Chai Spiced Cookies
- Coconut & Raisin Cookies
- Dried Cherry & Macadamia Cookies
- Lemon & Raspberry Thumbprint Cookies
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Tahini and Honey Cookies
Ingredients
- 1/3 cup tahini
- 1/3 cup honey
- 1 tsp vanilla extract
- 1 egg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups almond flour
- 1/2 cup white sesame seeds
Instructions
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a baking sheet with parchment paper.
- In the bowl of an electric mixer combine the tahini, honey, vanilla and egg and blend until smooth. Stir in the baking soda, salt and almond flour and mix until fully combined.
- Pour the sesame seeds onto a plate. Scoop out tablespoon sized amounts of batter and roll into balls. Roll the balls in the sesame seeds so that they are fully coated on all sides.
- Place the 20-24 sesame coated balls onto the baking sheet and press down firmly to flatten. Leave approximately 1 1/2 to 2 inches between each cookie as they will expand when baked.
- Bake for 12 to 14 minutes until the cookies are golden brown in colour.
- Allow the cookies to cool on the baking sheet for approximately 5 minutes before transferring to a wire cooling rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
I was seeking a recipe to use up some tahini I had on hand and was excited to try this one. I didn’t have quite 1/3 cup of tahini so I used a little bit of peanut butter to round it out. I also didn’t have sesame seeds so I sprinkled some quinoa on the cookies instead. The dough was sticky and would’ve been a mess to work with but I just wet my hands before rolling the balls and had no problem. I also used a wet fork to press the cookies down before baking (like you’d do with peanut butter cookies). I found that 10-11 minutes for the cookies was perfect! They came out chewy around 10 minutes and a little more crisp at 11 minutes. They were not overly sweet and had a nice, simple nutty flavor.
Can I replace the egg with ground chia?
Great cookies but almost burned them at 11 minutes! I also needed to add about 1/4 cup more almond flour cause the dough was too moist to handle. Next time definitely gonna back at 325.
Super easy to mix up! Great addition to my Israeli dinner!!
Thank you for this lovely, easy and very tasty recipe! I would add one extra point. I found the dough very sticky and hard to roll into balls. It was remedied when I wet my hands – rolling was then a cinch.
These biscuits are sensationally good. Quick and easy to make and a real flavour bomb.
I dampened my hands with water before rolling them into balls and this helped with the stickiness. (I did this twice while making them)
These biscuits have now become our family favourite!
I love this recipe!! I make these cookies half with sesame seeds and half without (because my husband doesn’t like the seeds but I do! Lol) they have come out great every time I’ve made them. I do find rolling them challenging because they stick to my hands but it doesn’t effect the outcome at all. Delicious and no sugar just honey for a sweetener. Thank you for this delicious recipe! Love them!
I have made these cookies man times and they are delicious, however, this time my dough did not firm up even after an additional 1 cup of flour. they
were flat, but tasty
They look amazing! I will bake them today😍 I just want to ask if the cookie dough could be freezed and used later?
Best cookies ever!!! Delicious!